If you are looking for a cozy baking project this week, this Cinnamon Apple Tea Cake is for you. This beautiful cake has all the comfort flavors channeled into a moist and tender cake filled to the brim with juicy apples. There’s a bit of chopping and slicing work involved here, but don’t be intimidated. The recipe is easy enough for a novice baker to tackle.
A springform comes in handy here, but a regular cake pan will do just fine in its place. Just make sure to leave enough overhang on the parchment paper to make pulling the cake out of the baking pan easier. While the jam glaze is optional, I would recommend adding it as it provides a lovely, shiny finish. I love this cake with Granny Smith apples, but Honeycrisp, Gala, or your favorite baking apple will do the trick.
To make the Cinnamon Apple Tea Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Butter an 8-inch springform pan, then line it with parchment paper.
Peel and core the apples. Chop half the apples into ½-inch pieces. Slice the other half into ⅛-inch thick slices.
Place the chopped and sliced apples into separate bowls. Drizzle each bowl with half the butter, sugar, and cinnamon. Toss to coat well, and set aside.
In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
In a separate bowl, whisk together 4 tablespoons melted unsalted butter, ½ cup vegetable oil, 2 large eggs, ¾ cup white sugar, and 2 teaspoons vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or rubber spatula until all the flour is incorporated.
Gently fold in the chopped apples.
Pour the batter into the prepared baking pan and smooth the top.
Top the batter with the sliced apples, overlapping each other by ¼ inch.
Bake the cake for 50 minutes or until a skewer inserted into the center of the cake comes out clean. Cover the top loosely with foil if you have to bake longer.
Transfer the cake to a wire rack, and release the sides of the springform pan.
To a small microwave-safe bowl, add 1 ½ tablespoons apricot jam and 1 tablespoon water. Microwave for 20 seconds, then mix to combine.
Brush the top of the cake with the glaze.
Let the cake for at least 30 minutes before slicing the cake with a sharp knife. Serve the cake warm or at room temperature. Enjoy!
This moist and tender Cinnamon Apple Tea Cake is packed with apples and warming flavors. Give this recipe a try soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!
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